This lavash pizza is inspired by the namesake pizza at San Francisco's Pomodoro pizza. We usually make our own pesto, but whatever pesto you have would also work. pesto saucelavashmozzarella cheesegoat cheesemushroomssun-dried tomatoes

We created this recipe when we had leftover taco meat, but no tortillas or taco shells. We almost always have ingredients for lavash pizza on hand, so we just decided to make a taco pizza variation. lavashpizza saucemozzarellaAmerican cheesetaco meattomatoesjalapeños or serrano peppergreen onionscilantro

We accidentally discovered this recipe when we had leftover ravigote sauce and spaghetti squash. Depending on how you portion it out, this refreshing dish can be served as a side or an entrée. spaghetti squashlemon zestlemononionscallionsfresh parsleygarlictomatoescapersolive oilsaltblack pepper

This is another recipe that I learned from my friend's mom while I was in high school. Since I grew up in a home that didn't really eat spicy foods, this is also the first recipe I ever made with jalapenos. I'd sometimes make this dish for Sunday dinners with friends in college. I still make this recipe when I can find chicken wings at the French butcher's and it is still always good! coconut oilsugarsoy saucejalapenogreen onionschicken wingssteamed rice

You never know when you'll run into a recipe. In this case, we were in a cab hauling home our very first Le Creuset from the Bloomingdale's sale. The conversation with the cab driver quickly moved to food, and he told us that he was a really good Indian cook. We told him that we had been dying to know how to make that lovely cilantro chutney served at Dosa (with papad) and at Naan and Curry (with chicken tikka masala), and he easily rattled off the ingredients and process off the top of his head. We make this regularly - either when we want to have it with papad or when we have leftover cilantro, green onion, or mint that we don't want to waste. The proportions below are estimates... We usually prepare a batch and adjust ingredients to taste. coriandermintgreen onionlemonyogurtsaltpepper

Broth is one of the most fulfilling things you can make in the kitchen. Consommé is the funnest magic trick you can do with your broth. Here’s how I got there.
Sick in bed one day in May with the worst allergy attack of my life, I watched the DVD that came with the Jacques Pepin (JP) book Essential Pepin. In a KQED radio interview, JP said that the DVD was more valuable than the book, so I think to myself, "word, I better check this out!" In addition to lots of timeless techniques that he integrates into his show, the DVD also contained a segment where JP turned cloudy soup stock into crystal clear broth called consommé. I was so amazed that I made consommé as soon as I was feeling better. Adapted from Jacques Pepin’s latest book, Essential Pepin. homemade stockground beefcelery leavesparsleyleekcarrotsblack peppercornsthymeegg whiteswatersalt

As avid peking duck fans, we were excited to read Jacques Pepin's (JP) recipe for peking chicken. In order to get crisp skin, the skin is tightened, and some of the fat is rendered in a hot water bath; then the glaze is brushed on in layers at 3 different points in time. The mushrooms on the bottom of the baking rack are an extra added bonus. This recipe works well with chicken with fatty skin, such as Trader Joe's kosher organic. chickenhoneydark soy sauceTabasco saucebalsamic vinegarsmall button mushrooms

When our family travelled to Washington DC in 2010 to visit the Anthonys, their long-time family friends, they came home with this amazing chicken caesar salad recipe. We'll often make this after a trip to Costco. We'll shred the breast from the rotisserie chicken, make the croutons from their roasted garlic bread, and cut up romaine lettuce from there. This is a versatile and tasty dish that can be portioned as an appetizer or as a meal. We are always excited when this dish is on the menu for the day. chicken breastsolive oilgarlic breadgarlicsaltlemon juiceWorcestershire saucelight mayonnaisesalt and pepperanchovy pasteextra light olive oilromaineparmesan cheese

Beets have been on my radar for a while. I often associate them with the delicious salad they serve at SF’s House of Prime Rib and with the salad bar at Portico’s. I’ve never prepared them myself though, but with the onset of the CSA food basket that my friend Brent bequeathed to me, I was obliged to finally try.
I went to the index of my favorite go-to resource, Jacques Pepin’s Essential Pepin, and found this recipe for beet salad with sour cream and onions. Like many of this recipes, this one turned out delicious. beetsonionsour creamcider vinegarsaltblack peppersugar

This is a basic pizza that we often make when we need something quick and easy. We usually store our lavash in the freezer, and we usually have most of the other ingredients on hand. lavashpizza saucemozzarella cheesetomatobasil

This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper

We made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots felt like the most time-consuming part, so next time we will try chopping it all up in a food processor. Adapted and adjusted from the base recipe published in the January-February 2007 issue of Cook's Illustrated. vegetable oillemongrassshallotscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucecilantro leavesserrano chilesscallionslimes

We found this recipe through the Uniqlo cooking app and tried it out since we had buckwheat groats on hand. It turned out to be a delicious light breakfast that we now make regularly. We adapted the soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste. eggschicken stockroasted buckwheat groatssaltsesame oilsesame seeds

We honestly didn't think this recipe was going to be amazing. It just made its way into our kitchen because it made use of lots of leftover ingredients that we had on hand. While cooking it, we started get wary as it involved a whole lot of prep, and it started to feel like a lot of work. But all the work was well-worth it in the end; it all came together quickly after prep. We ended up with a tangy, meaty, and filling vegetarian dinner. Leftover spinach filling made its way into an omelet the next morning. Yay! :)
Adapted from the March 2012 issue of Cooking Light. waterwhite vinegarolive oilbaby spinacholive oilgarlicshallotscremini mushroomsfresh sagefresh thymeblack peppersaltred wine vinegarwalnutsgruyere cheeseeggsreserved thyme and walnutsblack pepper

These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs

The discovery of this recipe was the result of a happy accident. We had leftover phyllo dough from another recipe that we didn’t want to waste. We found this recipe online in 2005 and have often made it for parties since. The combination of the flaky phyllo and parmesan make for a crunchy and savory pizza base, and the caramelized onions and concentrated tomatoes compliment it perfectly. Our two-year-old daughter helps us with assembly by sprinkling (and eating) the cheese for the many layers.
Adapted from recipes posted on Epicurious and Sunset Magazine and modified with a Cooking Light technique to reduce fat. We did cook this with butter once and it tasted much better. cooking sprayphyllo doughparmesan wedgemozzarellaoniontomatoesoreganothyme

This dessert is made in advance before the meal. By the time food prep, cooking, and eating are done, dessert will be waiting for you in the fridge! sugarboiling waterred wine vinegarmedium strawberries

We grew up eating steamed asparagus with a side of mayo or a side of homemade thousand island (mayo + ketchup + Tabasco), but always wondered if there was a tastier and easier way to prepare asparagus. I found this in JP’s latest book and was surprised at how tasty the asparagus became through this quick and simple preparation. The true flavors of asparagus simply shine when cooked this way. Our one-year-old loves picking up the pieces to feed to herself.
Adapted from JP’s Asparagus Ragout recipe from Essential Pepin. JP does a similar delicious and fast treatment for broccoli on page 124 of his other book More Fast Food My Way. waterolive oilasparagusunsalted buttersalt

This Jacques Pepin recipe is so easy to make and is a tasty way to get your veggies in for the day! Use the measurements below as guidelines. We make this so often that we simply add just enough olive oil and salt to lightly coat the kale, then we mix it all together with our hands. It always turns out awesome.
Adapted from Jacques Pepin's More Fast Food My Way. curly kaleolive oilsalt and pepperchili flake

This dish is a weeknight winner and also works well for entertaining. Marination is a prep step, so it requires a little bit of pre-planning. But after all the prep and marination is complete, the salmon only takes only 2 minutes to cook. The level of effort to make this dish is so low considering the flavorful reward you get in return. In this preparation, the salmon is beautifully rare, with a nice char on its base, all of which turns into a flavor surprise when you take your first bite. Marination ensures that the fish is seasoned through. The lemon dressing compliments it perfectly, being just the right proportion of salty, bright, complex, and rich. Adapted from Jacques Pepin’s Fast Food My Way. mirinsoy saucebrown sugarTabascoextra virgin olive oillemon juicesesame oilsaltTabascosalmonsesame seeds

This cream sauce is made from the same base as the greens with cream dressing. For a very quick and delicious meal, all you need to do is poach the fish and whip up the sauce. salttilapiaheavy creamsaltfreshly ground black pepperred wine vinegarfresh tarragonchivesfresh thymebottled horseradish

This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley

We were drawn to this recipe for several reasons.
* We like split pea soup.
* It makes use of leftover chicken skin.
* Split peas are inexpensive.
* It makes a big pot that can stretch over several meals or feed a party.
* Leftovers freeze well.
* It’s a Jaques Pepin recipe!
We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin. chicken skinonionsgarlichamwater or brothherbes de Provencesaltblack peppertabascosplit peas

We just love this dip. It reminds us of visiting our family during the holidays, and it gets us to eat lots of vegetables. Whenever we, in turn, make it for guests, they always ask what's in it. We'll typically serve it with cucumber as an anchor, and then mix in whatever fresh vegetables are in season. The amounts below are estimates, so feel free to adjust all ingredients to taste. chivesdillmayonnaisesour creambeau monde seasoningcucumber

This is a really tasty, hearty, yet healthy way to enjoy pork tenderloin. In the first step, the pork browns beautifully. Once combined with the vegetables and beans, this one-pot meal quickly comes together. It is easy enough to pull off on a weeknight, but good enough for a comforting Sunday supper. I found this as a newspaper clipping amongst my mother-in-law's recipes. porkolive oilwatertomatillosjalapenooniongarliclime juicecilantrosaltblack beanscilantro sprigstortillascooked rice

This is a super exciting way to prepare salmon! This dish is hearty, meaty, yet tender. The refreshing cilantro balances out the intense, concentrated flavors. This is definitely a keeper recipe.
We have modified the proportions for 2 servings. Adapted from Rick Bayless' Mexican Everyday. tomatillo salsavegetable oilchicken brothtahinisaltsugarpeasfish filletssesame seedscilantro

With this recipe, you can easily enjoy the texture of spaghetti without the carbs. The tuna also enhances the red sauce and is completely satisfying. Since the spaghetti squash cooks in the microwave, clean up is also pretty easy. olive oilcrushed red pepperalbacore tunacrushed tomatoesfresh Italian parsleyfresh basilsaltspaghetti squashparmesan